Speckled Choc Orange Cake


This cake is Michelle's Orange Cake with a titch of grated chocolate folded through. The cake can be iced with Orange icing (as shown) or with a dark chocolate ganache for that extra chocolate hit. 



1 Navel orange (sized between 220 g to 280 g)

200 g Bakers' Magic Gluten free flour

35 g Potato starch

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb of soda

225 g Caster sugar

200 g Butter

3 Eggs

50 g Grated dark chocolate


Oranges - The size of the orange determines, in part, the moistness of the cake and how much the cake rises. Bigger oranges = more flavour + moister + the cakes don't rise as much. Use oranges that have a good flavour. Sometimes the cake will be a bit bitter, the bitterness will depend on the thickness of the rind. If the cake is too bitter or the oranges you are using have a thick skin use the zest & the flesh of the orange (250 g).  

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour. 


Orange Icing*

250 g Icing sugar

Zest of an orange

40 g Orange juice

100 g Butter

Extra grated chocolate


* If you would prefer more chocolate ice the cake with a chocolate ganache (300g dark chocolate with 160 g cream) instead.  


Turn the oven on to 170 C.

Grease a cake ring tin.

Put a block of dark chocolate in the freezer.


Melt butter for 2 mins at 60 C speed 4.

Add in chopped orange & blend for 45 sec at speed 6.

Add the eggs & sugar to the TM bowl & mix for 20 secs speed 5.

Add in the Bakers' Magic Gluten free flour, potato starch, salt, bicarb & baking powder & mix for 30 secs speed 6.

Food Processor

Sift together the Bakers' Magic Gluten free flour, potato starch, salt, bicarb & baking powder.

Cut up the orange & put it in the bowl of the food processor. Process until you have a fine mush.

Melt the butter & pour it in while the processor is still on.

Add in the remaining ingredients (apart from the chocolate) & process until the batter is uniform.


Let the cake batter sit for ~5 mins to thicken.

Bring the chocolate out of the freezer & grate a bit more than 50 g.

Stir the chocolate into the cake batter.  

Spoon batter into the ring tin & bake for ~30 - 35 mins. The time will depend on the size of the orange & your oven.

Bring out of the oven & wait 5 mins before turning out the cake on to a serving plate.

Allow the cake to cool before putting on the icing. 

Prepare the icing by whizzing all the ingredients together in a food processor. 

Ice the cake & sprinkle the extra grated chocolate over the top. 

Simply enjoy!